Remove grapes from stems.
Slip skins from grapes (it's easy! see below),
placing the
pulp in a medium saucepan and reserving
the skins in a bowl. Bring the pulp to a boil.
Reduce heat and simmer for about 5 minutes.
The pulp will soften and get lighter in color.

Press the pulp through a sieve
into a medium bowl; this will remove the
seeds. Add the
skins to the pulp. Melt butter and add butter
and lemon juice to grape mixture.

In a large
bowl, combine the sugar, flour, and salt.
Add the grape mixture and stir
well. Pour into an unbaked pie
crust.

For crumb topping:
mix oats, sugar, and flour in a small bowl.
Pour melted butter
over
and mix well. Sprinkle the topping evenly
over the top of the pie. Bake at 400° F
for about 40 minutes, until fruit is bubbling
and topping is lightly browned.

Tips from
Jane

• I was worried that skinning
all those grapes would be terrible, but it
wasn't.
You just
squeeze the grape gently, and the pulp pops
out. It took me less than 15 minutes to do
all the grapes for this pie.

• Ann's original recipe called for a lattice
top crust, and other recipes I've seen make
this a covered pie. I loved the texture and
flavor of the crumb topping, but I'm sure
the others are just as good.

•
As I often say, "Since I like to fill
my pies with lots of fruit, they sometimes
spill over. To protect your oven, place an
old baking sheet or some aluminum foil in
the bottom rack of the oven to protect it." I
didn't think this one would because it wasn't
overly full. I discovered my mistake thanks
to the smoke detector, so do watch out!